August 14, 2009

Sop Buntut (Oxtail Soup)


  • 1 piece (2-3 lbs.) oxtail
  • water
  • salt
  • 200 gram carrots, chopped
  • 2 tomatoes, sliced
  • 5 green onions, sliced diagonally
  • 3 stalks chinese celery, thinly sliced
  • 1½ tsp. white pepper
  • ½ tsp. nutmeg
  • 1 Tbs. cloves
  • 3 Tbs. fried shallots


  1. Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender.
  2. Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.
  3. Bring it to a boil again. Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked.
  4. Ready to serve. Pour some fried shallots on top of the soup while serving.
*This recipe makes 6 servings.


Add approximately 1 lb. of beef sirloin or tenderloin to add some flavor to the soup.


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